At just 129 calories per portion, this delicious roasted minty beetroot and goat's cheese is a great option if you're looking for something healthy.
This recipe serves six and takes just 35 minutes in total to make; that's five minutes of prep and 30 minutes of cooking. The earthy, juicy beetroot and the soft, creamy goat's cheese make a heavenly match.
A great lunch option or side dish for serving at a BBQ. Try this dish with pan-fried salmon and a handful of watercress or pea shoots.
Ingredients
- 400g beetroot, washed, trimmed and unpeeled cut into wedges
- 3tbsp olive oil
- 2tbsp mint sauce
- 2tsp Balsamic vinegar
- 100g soft goats’ cheese, crumbled
- Small bunch fresh mint, leaves only
Method
- Heat oven to Mark 4/180°C. Put the beetroot into a roasting tin, drizzle with oil, and roast for 20-25 mins until just tender.
- Whisk together mint sauce and vinegar, and season with salt and freshly ground black pepper.
- Drizzle over the cooked beetroot, scatter with goats’ cheese, and return to the oven for 5 mins. Sprinkle over mint leaves before serving.
Top tips for making roasted minty beetroot and goat's cheese
Beetroot juice can stain, so pop a pair of rubber gloves on before preparing.
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